Sangiovese

The spirit of Romagna, sometimes rough but always straightforward and sincere can be discovered in a sip of wine. Sangiovese of Romagna is the expression of a multifaceted land stretching from the Adriatic coast up the hills to the Appennines. It’s a red with violet and wild berry aromas, with silky tannins and full body. The DOC (PDO) Romagna Sangiovese encompasses four types: Sangiovese Novello, Sangiovese, Sangiovese Superiore and Sangiovese Riserva.

Maybe you don’t know that
Sangiovese is the most widespread Italian grape variety. It is the main grape of many excellent wines like Brunello di Montalcino, Chianti, Montepulciano and Morellino di Scansano. North of the Appennines it is present as DOC (PDO) Sangiovese di Romagna.
Undisputed lord of the hills between Rimini and Imola, it has always been a source of energy for the farmers, of enjoyment for aristocrats and of relief from the hard monastic rules for the clergy.

It is in fact in a monastery of the Rimini area that his wine was first called Sangiovese. During a banquet some distinguished guests asked the name of the red wine they were so fond of. A witty monk, taking cue from the location of the monastery on Colle Giove answered the name was “Sanguis Jovis” (Jupiter’s blood), hence Sangiovese.

Sangiovese today
Sangiovese di Romagna finds itself at ease on a table laid and rich with products made in Emilia Romagna.
Like people from Romagna this wine loves large light-hearted dinners with Tagliatelle alragù alla Bolognese and boiled meat or grilled mutton.